Butternut Squash Mac and Cheese

It’s cold and rainy out today – what better thing to do but stay inside and enjoy some of this Butternut Squash Mac and Cheese?

This recipe is my latest Almond Breeze partnership creation – and it’s a really good one! Cheesy comfort food at its finest, but with a sneaky nutritious punch, thanks to the fiber-filled butternut squash, kale, and whole wheat pasta, and the protein-packed white beans. The unsweetened almondmilk helps to keep things on the lighter side, too, while adding some lactose-free calcium to the mix!

This recipe makes about 8 servings, so it’s a good one for the whole family, for guests, or just to make for yourself to eat all week!

To make this, start with the butternut squash, Almond Breeze, and spices in a pot. Bring the mixture to a boil, then reduce the heat and simmer until the squash is soft. To save time (and to make this easier, because I assume you guys hate cutting butternut squash as much as I do…), consider buying pre-cubed butternut squash. Most grocery stores sell it! Once the squash is soft, transfer it to a blender with the beans, blending until smooth.

Then, transfer it back to the pot, slowly stir in the cheese, then add the kale. Once the kale is wilted, you’re ready to go!

Now all you need to do is mix your (cooked) pasta with the sauce. You can eat it then and there, or, if you want, pour it into a casserole dish, sprinkle a little extra cheese on top, and broil until golden brown and bubbling. Then, all that’s left to do is feast. 🙂 Enjoy as-is or with a big side salad for some extra veggie power.

Here’s the full recipe:

Butternut Squash Mac & Cheese

July 24, 2019

Cheesy comfort food at its finest, but with a sneaky nutritious punch, thanks to the fiber-filled butternut squash and kale, whole wheat pasta, and the protein-packed white beans. 

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Yield

SERVES 8

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Ingredients:

• 4 cups diced butternut squash (about 1/2 a medium butternut squash)
• 2 & 1/2 cups Unsweetened Original Almond Breeze
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• pinch ground nutmeg
• 1 (15 ounce) can white beans, drained and rinsed
• 8 ounces (about 2 cups) white cheddar cheese, shredded
• 1 bunch kale, chopped (about 3 packed cups)
• 1 pound whole wheat (or alternative grain) pasta
• salt and pepper
• additional cheese, for topping

Instructions:

1. Combine the butternut squash, Almond Breeze, garlic powder, smoked paprika, and nutmeg in a pot. Bring mixture to a boil over high heat, then reduce heat to low, cover, and cook for 10-15 minutes, until the squash is tender.
2. Add the butternut squash mixture to a blender with the white beans and blend until completely smooth. A stick blender should also work here, if you prefer.
3. Transfer butternut squash/bean mixture back to the pot (no heat yet). Add the cheese a little at a time, stirring until melted and incorporated. Then, add the kale.
4. Return the pot to heat and cook over low heat until kale is wilted. Season sauce to taste with salt and pepper.
5. Cook the pasta according to package directions, drain, then mix with the sauce.
6. Serve mac & cheese immediately or pour into a baking dish, top with additional shredded cheese, and broil until golden brown and bubbling.

Did you make this recipe?

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Enjoy!

Thank you to my friends at Almond Breeze for sponsoring this post. Previous Almond Breeze sponsored recipe creations (yes, I’ve been working with them for a long time!):

• Vegan Quinoa Breakfast Bake
• Cantaloupe & Avocado Soup
• Zucchini Bread Ice Cream
• Peach Muffins
• No Bake Blueberry Custard Pie
• Vegan Strawberry Scones
• Healthy Shamrock Shake
• Whole Wheat Irish Soda Bread
• Spiced Cherry Pecan Granola Bars
• Banana Nut Quinoa Muffins
• {All That’s Missing is the} Tropical Island Smoothie
• Oatmeal Breakfast Bake
• Almond Butter Stuffed Vanilla Coconut French Toast
• Pumpkin Pie Chia Pudding
• Chocolate Cherry Espresso Smoothie
• Pumpkin Pie Smoothie
• Vanilla Mint Smoothie
• Microwave Pumpkin Oatmeal Cookie for One